Asian Skewers

I like to think that the 2 hours required to make this meal were worth the effort, although my throbbing heals say otherwise. The flavors, as well as, variety were a huge hit tonight and that was more than enough to be considered a success!

I made all of my skewers ahead of time and then pan seared them in batches. I used approximately 1 c. total of oil total, replenishing my shallow layer in the electric skillet after each round of skewers. I also added all of my skewers into the oven to bake at 350* for about 8-10 minutes to ensure all meats were cooked thoroughly (this was just my personal preference).

Soy Glaze

Ingredients:

1 c. soy sauce

1/4 c. rice vinegar

1/4 c. sake

1/4 c. sugar

Directions:

In a medium-sized pot over medium high heat, combine all the ingredients and bring to a boil until the mixture becomes slightly thickened.

Glazed Chicken Skewers

Ingredients:

4 boneless skinless chicken thighs, cut into bite sized pieces

1 bunch of green onions, cut into roughly 1.5 inch sections

1/2 c. soy glaze from recipe above

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Directions:

Alternate adding chicken pieces and green onion pieces to each skewer, I fit roughly 5 pieces of chicken on each. Avoid contact between chicken pieces, this allows for cooking to be more even.

Heat about 1/4 c. canola oil in a large electric skillet (it was the only thing long enough to fit my skewers), just enough to coat the bottom. Carefully place skewers into skillet. Cook for approximately 4 minutes on each side (I had to use a spatula and loosen the chicken from the skillet before flipping).

Once chicken is cooked through, brush on about 1/2 c. of the soy glaze to both sides of chicken.

Yields about 6 skewers.

Bacon Mushroom Skewers

Ingredients:

10 oz. whole mushrooms, halved

1/2 lb. bacon

salt and pepper

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Directions:

Assemble by carefully adding one mushroom half to the sharp end of the skewer (the mushrooms I bought had a tendency of splitting where I stuck the skewer in, so be careful when assembling) leaving only enough room for a second one near the end. Take one end of the bacon and skewer that through. Place another half mushroom and wrap the bacon around the side and skewer again. Move the mushrooms down enough to put another half onto the skewer and repeat this process until the bacon wrap is out.

Sprinkle both sides lightly with salt and pepper. Sear in pan with canola oil until the bacon begins to crisp (these will finish in the oven later).

If bacon is not cooked, place onto an aluminum foil lined cookie sheet and bake until cooking has finished. I baked mine for approximately 10 minutes more after pan searing.

Yields about 10 skewers.

Sesame Chicken Meatball Skewers

Ingredients:

1 lb. of ground chicken

1/2 c. green onions, chopped thin

1 Tbsp. ground ginger

1 tsp. dark sesame oil

1/4 c. soy glaze from recipe above

1/2 c. breadcrumbs

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1/4 c. soy glaze from recipe above over tops

Directions:

In a large bowl, combine all the ingredients and mix well.

Roll into dense balls and place onto skewers, I fit about 4 onto a skewer.

Sear on all sides in canola oil. If the center is not cooked through, place onto an aluminum foil-lined cookie sheet at bake at 350* for an additional 10 minutes.

Once cooked through, brush on soy glaze from recipe above.

Yields about 4 skewers.

Steak and Asparagus Skewers

Ingredients:

1 lb. sirloin steak, cut into 1-inch pieces

1 bundle of asparagus, only use top 1/2 and cut this section into half

salt and pepper

skewers

Directions:

Alterate adding steak and asparagus onto skewer.

Salt and pepper each skewer. Pan sear in canola oil until outside of meat has cirsp caramelized look.

Transfer skewers to an aluminum foil-lined cookie sheet and bake an additional 8-10 minutes until meat is cooked, but be careful not to overcook. If you prefer medium to medium rare meat, this step can be disregarded.